Vibrant Spring Broccoli Buddha Bowl
Ingredients
The Bowl
-
2
heads
broccoli
-
1
large
sweet potato
-
2
tablespoons
extra virgin olive oil
-
kosher salt
-
kosher pepper
-
2
tablespoons
raw sesame seeds
-
2
cups
shredded purple cabbage
-
1
juice from
lemon
-
1
cup
cooked quinoa or brown rice
-
1
cup
cooked green lentils
-
2
carrots
shredded
-
1
avocado
sliced
-
1
caracara or blood orange
sliced
-
sprouts and hemp seeds
for serving
Turmeric Ginger Vinaigrette
-
½
cup
roasted cashews
-
1-2
cloves
garlic
-
1
inch piece
fresh ginger
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
real maple syrup
-
1
juice from
lemon
-
½
teaspoon
ground turmeric
-
kosher salt
-
kosher pepper
-
1
pinch
cayenne pepper
Instructions
- Preheat the oven to 425°F.
- Toss sweet potato wedges with olive oil, salt, and pepper, then roast for 15-20 minutes.
- Add broccoli, remaining olive oil, and sesame seeds to the baking sheet and roast for another 15 minutes.
- Combine cabbage, lemon juice, and salt in a bowl and massage for 30 seconds to 1 minute.
- Assemble the bowls by tossing rice with lentils, then adding roasted veggies, cabbage, carrots, avocado, and orange slices.
- Top with sprouts and hemp seeds, and drizzle with the vinaigrette.
- For the vinaigrette, blend all ingredients until mostly smooth and adjust seasonings.
Nutrition Facts (estimated)
Servings
4
Calories
624
Total fat
24g
Total carbohydrates
80g
Total protein
18g
Sodium
200mg
Cholesterol
0mg
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